Unit weight: 1.2-1.7kg for small four-rib cut; 1.7-2.3kg for large four-rib cut

Outer packaging specification: Weight marked individually

Processing technology: Selected from the 2nd to 5th ribs of lamb rib area, with cloud skin, plume bone and spine removed. French-style trimming leaves 4-5cm exposed bone, ensuring plump eye meat and intact meat cover. The product is cross-arranged with two pieces, vacuum heat-shrunk and packaged.